PASTA WITH ROASTED WINTER SQUASH AND RICOTTA SALATA

Pasta with Roasted Winter Squash and Ricotta Salata image

Ricotta salata is a dry, salty, distinctively flavored ricotta cheese that is widely used in Southern Italy. If you can't find it you can use goat cheese; the goat cheese version will be creamier.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 8

Previous Next

Ingredients

1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inch
3 garlic cloves, unpeeled, lightly crushed
Salt and freshly ground pepper
2 teaspoons chopped fresh rosemary or sage (to taste)
2 tablespoons extra virgin olive oil
3/4 pound pasta, either long pasta like spaghetti, or penne
2 ounces ricotta salata, grated, or 2 ounces crumbled goat cheese
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together.
When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 7 grams, Carbohydrate 82 grams, Fat 11 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 652 milligrams, Sugar 5 grams